I almost always make Strawberry Shortcake Roll with our strawberries, but this weekend I wanted to try something different. My parents lived in Australia when I was young (too young to remember) and ever since then my mother has made Pavlova, a traditional Australian dessert. So I called my mom up to get the recipe, and made it this weekend with strawberries and blueberries – the perfect summer fruit.
It turns out the recipe is actually pretty easy, since Pavlova is just a meringue bowl filled with whipped cream and berries. My mom always makes one big 9 inch circle, but I wanted to make mini-meringues because they are easier to eat that way. When you cut a big meringue it tends to just fall apart and crack! It still tastes good, but it gets messy. The mini-pavlovas are also perfect for stacking up for a layers of berries and meringue.
- 6 egg whites, at room temperature
- 2 cup sugar
- 2 teaspoons cornstarch or arrowroot powder
- 1/2 Tablespoon lemon juice
- 1/2 teaspoon almond extract
- homemade lemon curd
- 2 quarts strawberries
- 1 quart blueberries
- 1 pint heavy whipping cream
- 2 Tablespoon sugar
- Crack 6 eggs and separate out the yolks from the egg whites. Place egg whites in a small dish and allow to sit on the counter to reach room temperature. Set yokes aside. Use them for lemon curd if desired.
- Preheat oven to 225 degrees F. Line two baking sheets with parchment paper and set aside. Get everything ready for piping the meringue.
- Whip the egg whites on high for 2 minutes,soft peaks form. While the mixer is still on gradually add the sugar alittle at a time until it has fully dissolved. Continue to beat on high for 10 minutes or until stiff peaks form.
- Once stiff peaks form gently fold iin the lemon juice, almond extract and cornstarch. Don't beat them in, fold them in with a spatula.
- Scoop the meringue into the prepared pastry bag with the piping tip.
- Pipe the meringue directly onto the parchment paper in roughly 3 inch round circles. Leave a depression in the middle for filling.
- Alternately, if you don't have a piping bag, you can use a spoon to spoon the meringue in 3 inch circles, building up an edge. You can also make two larger 8 inch pavlova if you don't want mini pavlova.
- Bake for 1 hour at 225 F. Then turn the oven off and let the meringue cool at least 1 hour but preferablly overnight in the oven.
- Store the meringues at room temperature until you are ready to serve. If you fill them ahead of time the meringues get soggy from the fruit.
- When you are ready to serve whip the cream with the 2 T. of sugar until it is creamy and forms soft peaks.
- Top each meringue with lemon curd in the middle, followed by whipped cream, and then berries and mint leaves.
Nutrition facts are estimates.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 419Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 72mgSodium: 80mgCarbohydrates: 63gFiber: 4gSugar: 56gProtein: 5g
Nutrition facts are estimates.
Let me know your favorite summer berry dessert.